Archive for 13. November 2009

CAPTIVATING CHICKEN TACO CASSEROLE

1 large fryer chicken

1-12 ounce bag Tortilla Rounds

1 1/2 cups grated Velveeta cheese

1 1/2 cups grated Mexican cheese (4 cheese)

1 can cream of mushroom soup

1 can cream of chicken soup

1 can Ro-Tel tomatoes…try the Mexican style with cilantro

2/3 cup chicken broth

1 large onion, diced

Boil the chicken until falling off the bone.  Discard skin and bones.  Cut chicken into small bite-sized pieces.

Mix together:  cream of chicken and mushroom soups and the Ro-Tel tomatoes; heat over low heat until smooth.  Then add broth. Preheat oven to 350 degrees F.

Spray a 9″ x 13″ pan with non-stick spray.  Layer with 1/2 of the chicken, tortilla chips, diced onion, cheese, soup mixture in that order.  Then repeat and bake 1 hour, uncovered. 

Easy to duplicate this recipe and make two pans capable of feeding an entire shift of charming, complex, and heroic police officers. Nancy Lee Badger

|